The chili really brings out the chocolate flavour! I use ancho chili's (a Mexican chili pepper) as they have a chocolate flavour but if you can't find them substitute cayenne. This makes about 18-20 smaller truffles.

Put softened butter and chopped chocolate in a bowl. Bring cream to a boil and immediately pour over chocolate & butter, stirring with spatula to blend and ensure all is melted and smooth. Stir in honey and chili. Cool, then refridgerate until set (about 4 hours)

Have ready a tray or cookie sheet lined with parchment paper (or use a non-stick surface) and your small plates of shaved white choc, shaved dark choc and coca.

Using a melon baller or mini-icecream scoop, scoop out balls of the refridgerated mixture (if your scooped balls aren't forming well, use your hands to roll them into balls) and roll them in either the dark or the white (or both) or the cocoa (roll lightly in the cocoa though as it really gloms to the mixture then powders off onto everyones clothes!). Refridgerate until needed. They also freeze very well.

Preheat oven to 350. Line an 8" baking pan with parchment paper. Place cookie crums in a bowl. In a heavy pot over low heat mix 1/2 cup butter, cocoa and egg until well blended. Pour over cookie crumbs and mix thoroughly. Spoon mixture into tin and bake for 10 minutes. Cool.

Place 1/2 cup butter and white chocolate in a small pot and stir over low heat until choclate is melted. Remove from heat and stir in coconut and lemon rind. Gently spread over shortbread base with a palette knife or small flexible spatula. Cool. Drizzle melted bittersweet choclate over white chocolate in an attractive pattern. Refridgerate until cold and cut into 1x2 inch squares.